Tomatoes au D'œufs

Ingredients

• Six tomatoes
• one egg
• one ounce of butter

Method

1. 1

   Cut the tomatoes in two, lay the halves with a small piece of butter on each in a shallow dish, and bake for twenty minutes.

2. 2

   Prepare square pieces of buttered toast and make scrambled eggs of the consistency of clotted cream.

3. 3

   Place the tomatoes on the toast and cover with little pyramids of the scrambled egg.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 22. The excerpt below is the record exactly as published.

Six tomatoes, one egg, one ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.